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JPH08214A - Rebaudioside a-based sweetener and its production - Google Patents

Rebaudioside a-based sweetener and its production

Info

Publication number
JPH08214A
JPH08214A JP6169921A JP16992194A JPH08214A JP H08214 A JPH08214 A JP H08214A JP 6169921 A JP6169921 A JP 6169921A JP 16992194 A JP16992194 A JP 16992194A JP H08214 A JPH08214 A JP H08214A
Authority
JP
Japan
Prior art keywords
rebaudioside
sweetener
sugar
pure
stevia
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
JP6169921A
Other languages
Japanese (ja)
Inventor
Toshiharu Minamitani
俊治 南谷
Yasunori Nishi
保則 西
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
IKEDA PAN KK
Original Assignee
IKEDA PAN KK
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by IKEDA PAN KK filed Critical IKEDA PAN KK
Priority to JP6169921A priority Critical patent/JPH08214A/en
Publication of JPH08214A publication Critical patent/JPH08214A/en
Pending legal-status Critical Current

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Abstract

PURPOSE:To obtain the subject sweetener useful as a sweetness sauce for general foods, diet foods, medicines, quasi-medicines, tobacco and feeds by blending rebaudioside A derived from a naturally occurring material with a sweetener of a natural saccharide. CONSTITUTION:A solution of a sweetness component contained in Stevia rebaudiana Bartoni of a composite family is subjected to gel filtration to collect a fraction of rebaudioside A. Pure rebaudioside A is recovered from the fraction and mixed with a sweetener,of a natural saccharide (preferably sugar, lactose, dextrin, isomerized saccharide and muscovado) to give the objective sweetener.

Description

【発明の詳細な説明】Detailed Description of the Invention

【0001】[0001]

【産業上の利用分野】本発明は、レバウディオサイドA
系甘味料およびその製造方法に関するものである。詳細
には本発明は、天然物由来の純粋なレバウディオサイド
Aに特定の天然糖類甘味料を特定割合で配合したレバウ
ディオサイドA系甘味料およびその製造方法に関するも
のである。さらに詳細には、本発明は、特にゲル濾過法
により製造した純粋なレバウディオサイドAに砂糖、乳
糖、デキストリン、異性化糖、黒糖からなる群より選ば
れる1種類以上の糖類を特定割合で配合したことによ
り、従来解決し得なかったステビア系甘味料の味質上の
問題点を大幅に改善したレバウディオサイドA系甘味料
およびその製造方法に関するものである。
BACKGROUND OF THE INVENTION The present invention relates to rebaudioside A
The present invention relates to a sweetener and a method for producing the same. More specifically, the present invention relates to a rebaudioside A sweetener in which a pure natural rebaudioside A is blended with a specific natural sugar sweetener in a specific ratio, and a method for producing the same. More specifically, the present invention specifically relates to pure rebaudioside A produced by a gel filtration method and one or more saccharides selected from the group consisting of sugar, lactose, dextrin, isomerized sugar and brown sugar in a specific ratio. The present invention relates to a rebaudioside A-type sweetener in which the problem of the taste of a stevia-type sweetener, which cannot be solved by the conventional method, has been significantly improved, and a method for producing the same.

【0002】[0002]

【従来の技術】学名ステビア・レバウディアナ・ベルト
ニー(Stevia rebaudiana Bert
oni)は南米パラグァイを原産地とするキク科多年性
植物であり、一般にステビアと略称されている。ステビ
アに含まれる甘味成分としては、ステビオサイド(C
386018,分子量804)、レバウディオサイ
ドA(C447023,分子量966)、レバウデ
ィオサイドC(C447022,分子量950)、
ズルコサイドA(C386017,分子量789)
などが知られている。これらの甘味成分のうちステビオ
サイドは砂糖の200倍の甘味を有し、その甘味は比較
的砂糖に似ているが苦味や残味がある。またレバウディ
オサイドCおよびズルコサイドAは砂糖の40〜60倍
の甘味しかないうえに、その甘味は渋味が強いという欠
点がある。これに対し、レバウディオサイドAは砂糖の
300倍の甘味を有し、その甘味は砂糖に類似してまろ
やかで残味がない。
BACKGROUND OF THE INVENTION Scientific name Stevia rebaudiana Bertney ( Stevia rebaudiana Bert
oni ) is a perennial plant of the Asteraceae family originating in Paraguay, South America, and is generally abbreviated as stevia. As the sweet component contained in stevia, stevioside (C
38 H 60 O 18 , molecular weight 804), rebaudioside A (C 44 H 70 O 23 , molecular weight 966), rebaudioside C (C 44 H 70 O 22 , molecular weight 950),
Zulcoside A (C 38 H 60 O 17 , molecular weight 789)
Etc. are known. Of these sweetening ingredients, stevioside has a sweetness 200 times that of sugar, and its sweetness is relatively similar to sugar, but has bitterness and residual taste. Rebaudioside C and Zulcoside A have the disadvantage that they have a sweetness 40 to 60 times that of sugar, and the sweetness is astringent. On the other hand, rebaudioside A has 300 times as sweetness as sugar, and its sweetness is mellow and has no residual taste similar to sugar.

【0003】通常、ステビア中の甘味成分の抽出・精製
法としては、(1)炭素数4〜8のアルコールを用いて
ステビアの抽出水溶液中の甘味成分を転溶して精製する
方法(例えば、特開昭50−88100号)、(2)非
極性および中間極性で巨大網状構造を有する合成吸着樹
脂に甘味成分を吸着させ、含水有機溶剤を用いて溶離・
精製する方法(例えば、特開昭51−91300号,同
51−23300号)、(3)限外濾過膜もしくはゲル
濾過剤を用いてステビア抽出液の高分子物質を除くこと
により甘味成分を精製する方法(例えば、特開昭51−
52200号)、(4)抽出液を消石灰や水溶性アルミ
ニウム塩とアルカリによる凝集沈殿処理にかけた後、イ
オン交換樹脂を用いて甘味成分を精製する方法(例え
ば、特公昭51−39239号および特開昭52−57
198号)などがあるが、ステビアに含まれる甘味成分
から各成分を純粋に取り出すことを目的としていない。
[0003] Usually, as a method for extracting and purifying a sweetness component in stevia, (1) a method of transferring and refining a sweetness component in a stevia extraction aqueous solution using an alcohol having 4 to 8 carbon atoms (for example, JP-A-50-88100), (2) Adsorption of a sweet component to a synthetic adsorption resin having a non-polar and intermediate polarity and a giant network structure, and eluting with a water-containing organic solvent.
Purification method (for example, JP-A-51-91300 and JP-A-51-23300), (3) Purification of sweet component by removing high molecular substance of Stevia extract using ultrafiltration membrane or gel filtration agent Method (for example, Japanese Patent Laid-Open No. 51-
No. 52200), (4) a method in which the extract is subjected to coagulation-sedimentation treatment with slaked lime or a water-soluble aluminum salt and an alkali, and then the sweetness component is purified using an ion exchange resin (for example, JP-B-51-39239 and JP-A-53-39239). 52-57
No. 198), but it is not intended to purely extract each component from the sweet component contained in stevia.

【0004】現在食品工業で用いられているステビア甘
味成分と天然糖類甘味料との添加、配合物においては、
通常ステビアから抽出、精製した上記甘味成分の共存
物、あるいは再結晶化法などによりある程度レバウディ
オサイドA含有率を高めた、高レバウディオサイドA品
と天然糖類甘味料の1種または2種以上との添加、配合
物であるステビア抽出・精製物系甘味料を使用してい
る。
In the addition and blending of the Stevia sweetener and the natural sugar sweetener currently used in the food industry,
One or two of high rebaudioside A product and natural sugar sweetener, which have a rebaudioside A content increased to some extent by coexistence of the above-mentioned sweetening components usually extracted and purified from stevia, or by recrystallization. Addition with more than one seed, Stevia extract / refined product type sweetener which is a compound is used.

【0005】上記ステビア抽出・精製物系甘味料の一般
食品などへの使用理由としては、(1)天然糖類甘味料
の有する風味を損なうことなく、天然糖類甘味料特有の
くど味を改善し、著しく甘味度を高める、(2)ステビ
ア甘味成分の風味、コク味に乏しい呈味を改善する、
(3)ステビア甘味成分に天然糖類甘味料を添加、配合
させることにより、甘味度を任意に調整することがで
き、食品などへ添加する場合、計量などの作業性が改善
されるなどが挙げられる。
The reasons why the above-mentioned Stevia extract / refined product type sweetener is used in general foods are as follows: (1) the taste of natural sugar sweetener is improved without impairing the flavor of natural sugar sweetener, (2) Improve the flavor and taste of the stevia sweetness component, which significantly enhances the sweetness,
(3) The degree of sweetness can be arbitrarily adjusted by adding and blending a natural sugar sweetener to the stevia sweetening ingredient, and when added to foods, workability such as weighing is improved. .

【0006】しかし、このステビア抽出・精製物系甘味
料はレバウディオサイドAの他にステビオサイド,レバ
ウディオサイドC,ズルコサイドAが含有されており、
天然糖類甘味料に添加、配合させた場合、その苦味、渋
味などの不快味や残味とステビア中に含まれる甘味成分
以外の物質を有する苦味、嫌味、アク味などの不快味が
相乗的に呈され、甘味料として使用する場合に要求され
るまろやかな味に劣る呈味質を有するため、甘味源とし
て使用する場合満足する甘味料とは言えない。
However, this Stevia extract / refined product type sweetener contains Stevioside, Rebaudioside C, and Zulcoside A in addition to Rebaudioside A,
When added to and blended with natural sugar sweeteners, the bitterness, astringency, and other unpleasant tastes, and the residual taste and the unpleasant tastes such as bitterness, disgust, and astringency that have substances other than the sweetening component contained in stevia are synergistic. Since it has a taste quality that is inferior to the mellow taste required when used as a sweetener, it cannot be said to be a satisfactory sweetener when used as a sweetening source.

【0007】[0007]

【発明が解決しようとする課題】本発明は、従来のステ
ビア抽出・精製物系甘味料に比べ呈味質が大幅に改善さ
れたレバウディオサイドA系甘味料、ならびに、その製
造方法の提供を目的とする。本発明は、レバウディオサ
イドAを純粋な形で原料とすることにより、純粋なレバ
ウディオサイドA単独よりも呈味質が大幅に改善された
レバウディオサイドA系甘味料、ならびに、その製造方
法を提供することを目的とする。本発明は、一般食品、
ダイエット食品、医薬、医薬部外品、煙草および飼料な
どの甘味源として広範囲に使用することが可能となるレ
バウディオサイドA系甘味料、ならびに、その製造方法
を提供することを目的とする。
DISCLOSURE OF THE INVENTION The present invention provides a rebaudioside A sweetener having a significantly improved taste quality as compared with conventional stevia extract / purified sweeteners, and a method for producing the same. With the goal. The present invention, by using rebaudioside A in a pure form as a raw material, a rebaudioside A-based sweetener whose taste quality is significantly improved as compared with pure rebaudioside A alone, and It is an object to provide a manufacturing method thereof. The present invention is a general food,
An object of the present invention is to provide a rebaudioside A-based sweetener that can be widely used as a sweetening source such as diet foods, medicines, quasi drugs, cigarettes and feeds, and a method for producing the same.

【0008】[0008]

【課題を解決するための手段】そこで、本発明者はこの
ステビアに含まれる甘味成分の抽出物若しくはその抽出
・精製物について深い考察をし、鋭意研究の結果、ステ
ビアに含有される甘味成分のうち、砂糖に類似してまろ
やかで、残味がないレバウディオサイドAに着目し、純
粋のレバウディオサイドAに天然糖類甘味料の1種また
は2種以上を添加、配合したところ、特に、天然糖類甘
味料に対し純粋のレバウディオサイドAを特定の割合で
添加、配合したところ、目的とする甘味料が得られるこ
とを知見し、本発明を完成したのである。
Therefore, the present inventor has made a deep consideration on the extract of the sweet component contained in Stevia or the extract / purified product thereof, and as a result of diligent research, the sweet component contained in Stevia has been investigated. Of these, focusing on rebaudioside A, which is mellow and has no residual taste similar to sugar, and one or more natural sugar sweeteners were added to pure rebaudioside A and blended, The inventors have found that the desired sweetener can be obtained by adding and mixing pure rebaudioside A in a specific ratio to the natural sugar sweetener, and completed the present invention.

【0009】本発明は、天然物由来の、特にキク科植物
ステビア・レバウディアナ・ベルトニー由来の、純粋な
レバウディオサイドAに、天然糖類甘味料を配合したこ
とを特徴とするレバウディオサイドA系甘味料である。
The present invention is characterized in that pure rebaudioside A derived from a natural product, particularly Stevia rebaudiana Bertoni, which is a plant belonging to the Asteraceae family, is mixed with a natural sugar sweetener. It is a sweetener.

【0010】純粋なレバウディオサイドAと天然糖類甘
味料の配合は、天然糖類甘味料に対し純粋なレバウディ
オサイドAを5〜100重量%の割合でなされる。これ
は、純粋なレバウディオサイドAに対して天然糖類甘味
料を重量で1〜20倍配合することに相当する。純粋な
レバウディオサイドAと天然糖類甘味料の配合は、天然
糖類甘味料に対し純粋なレバウディオサイドAを、後の
実施例で裏付けされているように、好ましくは20〜8
0重量%、最も好ましくは30〜70重量%の割合でな
される。
The pure rebaudioside A and the natural sugar sweetener are blended at a ratio of 5 to 100% by weight of the pure sugar rebaudioside A. This is equivalent to adding 1 to 20 times by weight of the natural sugar sweetener to pure rebaudioside A. The combination of pure rebaudioside A and the natural sugar sweetener is preferably 20-8, as evidenced in later examples by pure rebaudioside A relative to the natural sugar sweetener.
It is made in a proportion of 0% by weight, most preferably 30 to 70% by weight.

【0011】本発明における天然糖類甘味料とは、砂
糖、乳糖、デキストリン、異性化糖、黒糖からなる群よ
り選ばれる1種類以上の糖類を指すものである。
The natural sugar sweetener in the present invention refers to one or more kinds of sugars selected from the group consisting of sugar, lactose, dextrin, isomerized sugar and brown sugar.

【0012】本発明で用いる純粋のレバウディオサイド
Aは、ステビアから水または有機溶媒で抽出した抽出
物、粗精製物あるいは高度に精製されたステビア抽出・
精製物より再結晶化法、ゲル濾過法などの手段により単
離、精製されたもの、ならびに、減圧乾燥、あるいはス
プレードライなど常法により粉末にしたものである。本
発明で用いる純粋のレバウディオサイドAは、特に、ゲ
ル濾過法の手段により単離、精製された純粋のものが好
ましい。
The pure rebaudioside A used in the present invention is an extract extracted from stevia with water or an organic solvent, a crude product or a highly purified stevia extract.
The purified product is isolated and purified by a means such as a recrystallization method or a gel filtration method, or powdered by a conventional method such as vacuum drying or spray drying. The pure rebaudioside A used in the present invention is particularly preferably pure, which is isolated and purified by means of gel filtration.

【0013】したがって、本発明は、キク科植物ステビ
ア・レバウディアナ・ベルトニーに含まれる甘味成分の
溶液をゲル濾過して分画精製して得られた、またはキク
科植物ステビア・レバウディアナ・ベルトニーからの抽
出物より再結晶化法により得られた、純粋なレバウディ
オサイドAに、砂糖、乳糖、デキストリン、異性化糖、
黒糖からなる群より選ばれる1種類以上の糖類を配合し
たことを特徴とするレバウディオサイドA系甘味料であ
る。
Therefore, the present invention is obtained by subjecting a solution of a sweet component contained in the Asteraceae plant Stevia rebaudiana Bertney to gel filtration to fractional purification, or extraction from the Asteraceae plant Stevia rebaudiana Bertney. Of pure rebaudioside A obtained by recrystallization from the product, sugar, lactose, dextrin, isomerized sugar,
A rebaudioside A-based sweetener, which comprises one or more kinds of sugars selected from the group consisting of brown sugar.

【0014】ここでいう再結晶化法とは以下の操作より
なる。ステビアより常法の抽出・精製処理をして得られ
たステビア甘味成分の溶液または粉末にメタノール、エ
タノールなど低級アルコールによる再結晶操作を行うと
ステビオサイドを晶析分離できる。さらに母液に再結晶
操作を行うことによりレバウディオサイドAを高い含有
率で含む溶液が得られる。さらにこの溶液中のレバウデ
ィオサイドAに関し、過飽和状態に溶液を調整し、晶析
することにより、純粋のレバウディオサイドAが得られ
る。過飽和溶液に調整する手段として冷却、濃縮などの
公知の過飽和溶液調整手段によればよく、もちろん種晶
としてレバウディオサイドAを用いる方が操作上好まし
いことは当然である。
The recrystallization method referred to here comprises the following operations. Stevioside can be crystallized and separated by recrystallizing a solution or powder of a sweet component of stevia obtained by a conventional extraction and purification treatment from stevia with a lower alcohol such as methanol or ethanol. Further, by recrystallizing the mother liquor, a solution containing rebaudioside A in a high content can be obtained. Further, regarding rebaudioside A in this solution, pure rebaudioside A can be obtained by adjusting the solution to a supersaturated state and crystallizing. As a means for adjusting to a supersaturated solution, a known means for adjusting a supersaturated solution such as cooling and concentration may be used. Of course, it is naturally preferable to use rebaudioside A as a seed crystal in terms of operation.

【0015】また、ゲル濾過法とは多孔性でビニルポリ
マーを基材としたゲル濾過剤を充填したカラムにステビ
アから水または有機溶媒で抽出したレバウディオサイド
Aを含む溶液、または粗精製あるいは高度に精製された
溶液を注入し、展開溶媒として水またはエタノール、メ
タノールなどの有機溶媒を一定の流速で流すことによ
り、各ステビア甘味成分を展開し溶出させる。溶出液を
UV検出器(210nm)で測定し、レバウディオサイ
ドAとその他甘味成分を分取することにより、純粋なレ
バウディオサイドAを生産する方法である。
The gel filtration method is a solution containing rebaudioside A extracted from Stevia with water or an organic solvent in a column packed with a gel filtration agent having a porous vinyl polymer base, or a crude purification or By injecting a highly purified solution and flowing an organic solvent such as water or ethanol or methanol as a developing solvent at a constant flow rate, each Stevia sweet component is developed and eluted. This is a method of producing pure rebaudioside A by measuring the eluate with a UV detector (210 nm) and separating rebaudioside A and other sweet components.

【0016】また、本発明はキク科植物ステビア・レバ
ウディアナ・ベルトニーに含まれる甘味成分の溶液をゲ
ル濾過し、レバウディオサイドA画分を分取し、この画
分から純粋なレバウディオサイドAを回収し、次いで得
られた純粋なレバウディオサイドAに天然糖類甘味料を
配合することを特徴とするレバウディオサイドA系甘味
料の製造方法である。
Further, according to the present invention, a solution of a sweet component contained in the Asteraceae plant Stevia rebaudiana Bertoni is subjected to gel filtration to separate a rebaudioside A fraction, and a pure rebaudioside A fraction is extracted from this fraction. And a natural sugar sweetener is added to the obtained pure rebaudioside A to produce a rebaudioside A sweetener.

【0017】用いる出発原料であるステビアに含まれる
甘昧成分の溶液はステビアから水または有機溶媒で抽出
した溶液、粗精製あるいは高度に精製された粉末の溶液
など、レバウディオサイドAとそれ以外のステビア甘味
成分を含む溶液であればいずれでもよい。好ましくはレ
バウディオサイドAの含有量の高い溶液、例えば再結晶
化によりある程度レバウディオサイドAの含有量を高く
した溶液であれば生産効率上なおよい。したがって、ス
テビア甘味成分含有溶液はステビオサイド,レバウディ
オサイドA,レバウディオサイドC,ズルコサイドAな
どのステビオールをアグリコンとする配糖体の溶液また
は抽出液である。また、溶液中に必要とあらば有機溶
媒、例えばエタノールなどを含んでいても良い。
The solution of the sweet component contained in Stevia which is the starting material to be used is a solution obtained by extracting Stevia with water or an organic solvent, a solution of crudely purified or highly purified powder, and the like, Rebaudioside A and other components. Any solution may be used as long as it contains the Stevia sweetening ingredient. Preferably, a solution having a high rebaudioside A content, for example, a solution having a rebaudioside A content increased to some extent by recrystallization is more preferable in terms of production efficiency. Therefore, the solution containing the stevia sweetening ingredient is a solution or an extract of a glycoside containing steviol such as stevioside, rebaudioside A, rebaudioside C, and zulcoside A as an aglycone. The solution may contain an organic solvent, such as ethanol, if necessary.

【0018】用いるゲル濾過用充填剤は多孔姓で親水性
水酸基を多数有するビニルポリマーを基材としたもので
あり、溶液または抽出液中のステビア甘味成分およびそ
の他成分を強く吸着しないゲル濾過担体であり、例え
ば、市販のトヨパール(商品名,東ソー社製)が望まし
い。上記トヨパールは、強度に優れているため、早い流
速で使用することができ、耐圧性に優れているなどの特
徴がある。
The gel filtration filler to be used is based on a vinyl polymer having a porous structure and a large number of hydrophilic hydroxyl groups, and is a gel filtration carrier which does not strongly adsorb Stevia sweetness component and other components in the solution or extract. Yes, for example, commercially available Toyopearl (trade name, manufactured by Tosoh Corporation) is preferable. Since the above-mentioned Toyopearl has excellent strength, it can be used at a high flow rate and has excellent pressure resistance.

【0019】充填剤の分子量分画範囲はステビア甘味成
分の分子量が789〜966であるので100〜100
00程度でなければならない。分画範囲が100未満ま
たは10000を越える充填剤ではステビア甘味成分を
分子量の差で分離する能力に欠け適当でない。充填剤の
粒子径は水溶液中での膨潤時5〜300μmの範囲のも
のでなければならない。粒子径が5μm未満の充填剤で
はステビア溶液の通液時に非常に高い圧力がかかり、充
填剤の物理的破損が生じステビア甘味成分の分離ができ
なくなる。また機械、設備も高圧に耐える必要性があり
莫大な設備投資となり好ましくない。また粒子径が30
0μmを越える充填剤ではステビア甘味成分の分離がで
きず適当でない。しかしより好ましくは、レバウディオ
サイドAとその他甘味成分の分離能力などを考慮すると
20〜100μmの範囲で均一な粒子径であることが好
ましい。
The molecular weight fractionation range of the filler is 100 to 100 because the molecular weight of the stevia sweetening ingredient is 789 to 966.
It should be around 00. Fillers with a fractionation range of less than 100 or more than 10,000 are not suitable because they lack the ability to separate Stevia sweetness components by the difference in molecular weight. The particle size of the filler must be in the range of 5 to 300 μm when swollen in an aqueous solution. With a filler having a particle size of less than 5 μm, a very high pressure is applied during passage of the Stevia solution, causing physical damage to the filler, making it impossible to separate the Stevia sweet component. In addition, the machines and equipment need to withstand high pressure, which is not preferable because of enormous equipment investment. The particle size is 30
Fillers exceeding 0 μm are not suitable because the stevia sweetening component cannot be separated. However, it is more preferable that the particle size is uniform in the range of 20 to 100 μm in consideration of the separation ability of rebaudioside A and other sweetening components.

【0020】ゲル濾過に用いるステビア甘味成分溶液の
濃度は0.1〜70重量%のいずれでも良い。ただし
0.1%未満では生産効率上コスト高になり、また70
%を越えるとステビアの抽出液あるいは粉末の溶液は固
形化するためゲル濾過には適さない。また展開溶媒は経
済効率上水が最も適しているが、腐敗防止など場合によ
っては1〜50%のエタノール、メタノールなどの有機
溶媒を使用してもレバウディオサイドAの分離には全く
影響を与えない。ただし50%を越える有機溶媒は充填
剤を化学的に変質させるため適当でない。
The concentration of the Stevia sweetener solution used for gel filtration may be from 0.1 to 70% by weight. However, if it is less than 0.1%, the production efficiency will be high, and the cost will be 70%.
If the content exceeds 100%, the Stevia extract or powder solution is solidified and is not suitable for gel filtration. Water is most suitable as the developing solvent in terms of economic efficiency, but depending on the case such as spoilage prevention, even if an organic solvent such as 1 to 50% ethanol or methanol is used, the separation of rebaudioside A is completely unaffected. Do not give. However, an organic solvent exceeding 50% is not suitable because it chemically deteriorates the filler.

【0021】また展開溶媒の通液速度はSV(充填剤容
量に対する1時間当りの通液量)0.05〜3.0でな
ければならず、レバウディオサイドAとその他甘味成分
の分離能力および生産効率上SV0.1〜0.5がより
好ましい。またSV0.05未満ではステビア甘味成分
の分離に長時間を要し、商業ベースには不向きであり、
SV3.0を越える流速ではステビア甘味成分が分離せ
ず不適当である。このようにして得られたレバウディオ
サイドAは他の甘味成分および不純物を含まない純品で
ある。
The flow rate of the developing solvent must be SV (flow rate per hour with respect to the volume of the filler) of 0.05 to 3.0, and the ability to separate rebaudioside A and other sweetening components. And SV0.1-0.5 is more preferable in terms of production efficiency. If the SV is less than 0.05, it takes a long time to separate the stevia sweetness component, which is not suitable for a commercial base.
At a flow rate exceeding SV3.0, the Stevia sweet component is not separated and is inappropriate. The rebaudioside A thus obtained is a pure product containing no other sweetening ingredient and impurities.

【0022】いずれの精製方法によっても、得られたも
のが純粋なレバウディオサイドAであることは、例えば
得られたレバウディオサイドAを高速液体クロマトグラ
フおよび核磁気共鳴装置(NMR)にかけ分析を行って
確認することができる。純粋なレバウディオサイドA
は、そのまま甘味料として、また必要に応じて、これを
濃縮してシラップ状の甘味料として、または乾燥、粉末
化して粉末状の甘味料とすることもできるが、本発明
は、特定の天然糖類甘味料を特定割合で組み合わせるこ
とにより純粋のレバウディオサイドA単独よりも呈味質
が大幅に改善されたレバウディオサイドA系甘味料を提
供することができる。本発明のレバウディオサイドA甘
昧料は一般食品、ダイエット食品、医薬、医薬部外品、
煙草および飼料などの甘味源として使用できることはい
うまでもない。
The fact that the obtained product is pure rebaudioside A by any of the purification methods means, for example, that the obtained rebaudioside A is applied to a high performance liquid chromatograph and a nuclear magnetic resonance apparatus (NMR). It can be confirmed by conducting an analysis. Pure rebaudioside A
Can be used as a sweetener as it is, and if necessary, it can be concentrated as a syrup-like sweetener, or dried or powdered to give a powder-like sweetener. By combining the sugar sweeteners in a specific ratio, it is possible to provide a rebaudioside A-based sweetener having significantly improved taste quality as compared with pure rebaudioside A alone. The rebaudioside A sweetener of the present invention is a general food, diet food, medicine, quasi drug,
It goes without saying that it can be used as a sweetening source such as tobacco and feed.

【0023】純粋のレバウディオサイドAと天然糖類甘
味料を添加、配合手段については、レバウディオサイド
Aが良質の呈味であるために、特別な技術を要さない。
本発明でいうレバウディオサイドA系甘味料は、純粋な
レバウディオサイドAと天然糖類甘味料の1種または2
種以上を天然糖類甘味料に対して純粋のレバウディオサ
イドAを5〜100%の組み合わせからなる甘味製剤で
ある。本発明は従来のステビア抽出・精製物系甘味料の
有する苦味、嫌味、アク味、くど味などの不快味や残味
が全くなく、まろやかな味とコク味があり、また風味的
にも優れた呈味質を有する甘味料、またはその製造方法
である。
No special technique is required for adding and mixing pure rebaudioside A and a natural sugar sweetener, because rebaudioside A has a good taste.
The rebaudioside A-based sweetener referred to in the present invention is pure rebaudioside A and one or two of natural sugar sweeteners.
It is a sweet preparation comprising 5 to 100% of pure rebaudioside A in combination with at least one kind of natural sugar sweetener. INDUSTRIAL APPLICABILITY The present invention has no unpleasant taste or residual taste such as bitterness, dislike, astringency, and astringency that conventional Stevia extract / refined product-type sweeteners have, and has a mellow taste and rich taste, and is also excellent in flavor. And a method for producing the same.

【0024】なお本発明により呈味が改善されたレバウ
ディオサイドA系甘味料に甘草抽出物,グリチルリチ
ン,サッカリン,アスパルテーム,アセスルファムK,
シュクラロース,アリテームなどの他の甘味料、有機酸
およびその塩類、アミノ酸およびその塩類、核酸関連物
質、無機塩類などを併用しても差し支えない。特に甘草
抽出物およびグリチルリチンの併用においては、その呈
味質上の欠点を改善させるために使用することもできる
ものである。
The rebaudioside A-type sweeteners having improved taste according to the present invention, licorice extract, glycyrrhizin, saccharin, aspartame, acesulfame K,
Other sweeteners such as sucralose and alitame, organic acids and salts thereof, amino acids and salts thereof, nucleic acid-related substances, inorganic salts and the like may be used in combination. In particular, the combined use of the licorice extract and glycyrrhizin can be used to improve the defects in taste quality.

【0025】この純粋のレバウディオサイドAをくど味
を有する天然糖類甘味料に添加、配合させることによ
り、天然糖類甘味料の有する風味を損なうことなく、著
しく甘味度を高め、しかも特有の天然糖類甘味料の有す
るくど味を改善し、良質の甘味の強いレバウディオサイ
ドA系甘味料が得られるものである。また純粋のレバウ
ディオサイドAに天然糖類甘味料の1種または2種以上
を添加、配合させることにより、レバウディオサイドA
の良質で甘味度の強い性質を生かしながら、その重厚さ
に乏しい呈味を改善することができるものである。
By adding and blending this pure rebaudioside A to a natural sugar sweetener having a dull taste, the sweetness is remarkably increased without impairing the flavor of the natural sugar sweetener, and a unique natural sugar is added. It is possible to obtain the rebaudioside A-based sweetener having a high-quality sweetness by improving the dull taste of the sugar sweetener. In addition, one or more natural sugar sweeteners may be added to and mixed with pure rebaudioside A to obtain rebaudioside A.
It is possible to improve the taste which is poor in its heavyness, while taking advantage of the high quality and strong sweetness.

【0026】[0026]

【実施例】以下に本発明のレバウディオサイドA系甘味
料についてその効果を実施例により具体的に説明する。
EXAMPLES The effects of the rebaudioside A-type sweetener of the present invention will be specifically described below with reference to examples.

【0027】参考例1 再結晶化法による純粋なレバウディオサイドAの製造例 ステビア抽出・精製物(組成 ステビオサイド:57
%,レバウディオサイドA:25%,レバウディオサイ
ドC:5%,ズルコサイドA:3%)100gに90%
メタノールを1L加え24時間攪拌した後、濾過しステ
ビオサイドの結晶を分離した。母液を減圧乾燥したとこ
ろ、固形分45.3g(組成 ステビオサイド:20
%,レバウディオサイドA:51%,レバウディオサイ
ドC:9%,ズルコサイドA:6%)を得た。次にこの
固形物40gに95%メタノール400mlを加え、さ
らに種晶をしてレバウディオサイドA(和光純薬工業
製)10mgを添加し、24時間攪拌後レバウディオサ
イドAの結晶を分離した。このレバウディオサイドAの
結晶を減圧乾燥したところ、15.3gの収量であっ
た。得られたレバウディオサイドAを高速液体クロマト
グラフおよび核磁気共鳴装置(NMR)にかけ分析を行
ったところ、純粋なレバウディオサイドAであることが
わかった。
Reference Example 1 Production Example of Pure Rebaudioside A by Recrystallization Method Stevia extract / purified product (composition stevioside: 57
%, Rebaudioside A: 25%, Rebaudioside C: 5%, Zulcoside A: 3%) 90% for 100g
After adding 1 L of methanol and stirring for 24 hours, the crystals of stevioside were separated by filtration. When the mother liquor was dried under reduced pressure, the solid content was 45.3 g (composition: stevioside: 20).
%, Rebaudioside A: 51%, rebaudioside C: 9%, zulcoside A: 6%). Next, 400 ml of 95% methanol was added to 40 g of this solid, and 10 mg of rebaudioside A (manufactured by Wako Pure Chemical Industries) was further seeded and added, and after stirring for 24 hours, crystals of rebaudioside A were separated. did. The rebaudioside A crystals were dried under reduced pressure, and the yield was 15.3 g. When the obtained rebaudioside A was analyzed by applying a high performance liquid chromatograph and a nuclear magnetic resonance apparatus (NMR), it was found to be pure rebaudioside A.

【0028】参考例2 ゲル濾過法による純粋なレバウディオサイドAの製造例 ステビア抽出・精製物(組成 ステビオサイド:22.
0%,レバウディオサイドA:55.2%,レバウディ
オサイドC:7.1%,ズルコサイドA:2.0%)1
gを水15ml(ステビア濃度6.67%)に溶解した
試料を多孔性で親水性のビニルポリマーを基材としたゲ
ル濾過用充填剤であるトヨパールHW−40(商品名,
東ソー社製,分子量分画範囲100〜10000,粒子
径20〜40μm)を390ml充填したガラスカラム
(サイズ:φ22×L1000mm)に注入した。展開
溶媒として水を用い、SV(充填剤容量に対する1時間
当たりの通液量)0.2の流速で通液し、溶出液をUV
検出器(210nm)で測定を行ったところ、920
分,1070分,1260分の位置にステビア甘味成分
様ピークが得られる。高速液体クロマトグラフィーによ
り各ピークの同定を行ったところ、920分のピークは
レバウディオサイドA,1070分のピークはステビオ
サイドとレバウディオサイドCの混合物,1260分の
ピークはズルコサイドAであった。また各フラクション
をそれぞれ集め、減圧乾燥したところ、レバウディオサ
イドA:550mg,ステビオサイドとレバウディオサ
イドCの混合物:290mg,ズルコサイドA:30m
gを得た。さらに得られたレバウディオサイドAを核磁
気共鳴装置(NMR)にかけ分析を行ったところ、純粋
なレバウディオサイドAであることがわかった。
Reference Example 2 Production Example of Pure Rebaudioside A by Gel Filtration Method Stevia extract / purified product (composition stevioside: 22.
0%, rebaudioside A: 55.2%, rebaudioside C: 7.1%, Zulcoside A: 2.0%) 1
Toyopearl HW-40 (trade name, which is a gel filtration filler based on a porous and hydrophilic vinyl polymer) prepared by dissolving g in 15 ml of water (Stevia concentration 6.67%)
A glass column (size: φ22 × L1000 mm) packed with 390 ml of Tosoh Corp., molecular weight fractionation range 100 to 10,000, particle size 20 to 40 μm) was injected. Water was used as the developing solvent, and the eluate was irradiated with UV at a flow rate of 0.2 SV (volume of liquid per hour to the volume of the packing material).
When measured with a detector (210 nm), 920
Stevia sweet component-like peaks are obtained at the positions of minutes, 1070 minutes, and 1260 minutes. When each peak was identified by high performance liquid chromatography, the peak at 920 minutes was rebaudioside A, the peak at 1070 minutes was a mixture of stevioside and rebaudioside C, and the peak at 1260 was zulcoside A. . When each fraction was collected and dried under reduced pressure, rebaudioside A: 550 mg, a mixture of stevioside and rebaudioside C: 290 mg, zulcoside A: 30 m
g was obtained. Further, the obtained rebaudioside A was analyzed by a nuclear magnetic resonance apparatus (NMR), and was found to be pure rebaudioside A.

【0029】参考例3 上記したゲル濾過法で得られた、本発明で用いた純粋な
レバウディオサイドAと市販ステビア甘味料である対照
品No1および対照品No2について105℃,4時間
乾燥し、水分除去後、レバウディオサイドAは0.04
5%、対照品No1およびNo2は0.050%の溶液
について甘味の質の違いをレバウディオサイドAと対照
品No1およびNo2につき比較を行った。なお各試料
中の甘味成分含有量は表1の通りである。
Reference Example 3 The pure rebaudioside A used in the present invention obtained by the gel filtration method described above and the control product No. 1 and the control product No. 2 which are commercially available stevia sweeteners were dried at 105 ° C. for 4 hours. , After removing water, rebaudioside A is 0.04
The difference in sweetness quality was compared between the rebaudioside A and the control products No1 and No2 for the solutions of 5% and 0.050% of the control products No1 and No2. The content of the sweetening component in each sample is shown in Table 1.

【0030】[0030]

【表1】 [Table 1]

【0031】試験は甘味および風味の感覚の優れたパネ
ル20名を選び20℃の室温で行った。その結果を表2
および表3に示す。
The test was carried out at room temperature of 20 ° C. by selecting 20 panelists excellent in sweetness and flavor. The results are shown in Table 2.
And shown in Table 3.

【0032】[0032]

【表2】 [Table 2]

【0033】[0033]

【表3】 [Table 3]

【0034】表2および表3の結果より、本発明品に用
いたレバウディオサイドAの呈味質は対照品No1およ
びNo2のいずれよりも非常に優れていることが明らか
である。
From the results shown in Tables 2 and 3, it is clear that the taste quality of rebaudioside A used in the product of the present invention is much superior to that of the control products No1 and No2.

【0035】参考例4 前記した再結晶化法で得られた本発明に用いた純粋のレ
バウディオサイドAと上記市販ステビア甘味料である対
照品No1および対照品No2について105℃,4時
間乾燥し、水分除去後、レバウディオサイドAは0.0
45%、対照品No1およびNo2は0.050%の溶
液について甘味の質の違いをレバウディオサイドAと対
照品No1およびNo2につき比較を行った。その結果
を表4および表5に示す。
Reference Example 4 The pure rebaudioside A used in the present invention obtained by the above-mentioned recrystallization method and the above-mentioned commercially available Stevia sweeteners, Control product No. 1 and Control product No. 2, were dried at 105 ° C. for 4 hours. After removing water, rebaudioside A is 0.0
The difference in sweetness quality was compared between the rebaudioside A and the control products No1 and No2 for the 45% and 0.050% solutions. The results are shown in Tables 4 and 5.

【0036】[0036]

【表4】 [Table 4]

【0037】[0037]

【表5】 [Table 5]

【0038】表4および表5の結果より、本発明品に用
いたレバウディオサイドAの呈味質は対照品No1およ
びNo2のいずれよりも非常に優れていることが明らか
である。純粋なレバウディオサイドAと天然糖類甘味料
の1種または2種以上を組み合わせた本発明品のレバウ
ディオサイドA系甘味料の効果について官能テストを行
った。
From the results shown in Tables 4 and 5, it is clear that the taste quality of rebaudioside A used in the product of the present invention is much superior to that of the control products No1 and No2. A sensory test was conducted on the effect of the rebaudioside A sweetener of the present invention in which pure rebaudioside A and one or more natural sugar sweeteners were combined.

【0039】実施例1 砂糖10kgに対して、前記ゲル濾過法で得られた純粋
のレバウディオサイドAをそれぞれ下記表6に示した配
合割合,配合量で添加して、Wコニカルブレンダー(富
士鉄工製)で40分混合し、均質化した。各試料とも甘
味倍数が異なるため、それぞれについて砂糖10%に甘
味倍数を計算し、表6に記載した水溶液濃度に調整し、
評価項目不快味(苦味,渋味,嫌味,アク味など)が
ないこと,甘味が前味発現性であること,残味がな
いこと,まろやかな甘味であることの総合評価につい
て官能テストを行った。官能テストは甘味および風味の
感覚の優れたパネル20名を選び20℃の室温で行っ
た。評価は各パネラーが前記評価項目の総合評価につい
て5点評価(5:非常に良い,4:良い,3:やや良
い,2:普通,1:悪い)をし、パネラー20名の合計
平均値で評価した。その結果を表7に示す。
Example 1 To 10 kg of sugar, pure rebaudioside A obtained by the gel filtration method was added at the blending ratios and blending amounts shown in Table 6 below to prepare a W conical blender (Fuji (Made by Tekko Co., Ltd.) was mixed for 40 minutes and homogenized. Since each sample has a different sweetness multiple, the sweetness multiple was calculated for each of the sugars to 10%, and the concentration was adjusted to the aqueous solution concentration shown in Table 6,
Evaluation items A sensory test was conducted on the overall evaluation that there was no unpleasant taste (bitterness, astringency, dislike, astringency, etc.), that the sweetness had a pretaste, that there was no residual taste, and that it had a mild sweetness. It was The sensory test was carried out at room temperature of 20 ° C. by selecting 20 panelists excellent in sweetness and flavor. Each panelist gave a 5-point evaluation (5: very good, 4: good, 3: moderately good, 2: normal, 1: bad) for the overall evaluation of the above evaluation items, and the total average value of 20 panelists. evaluated. The results are shown in Table 7.

【0040】[0040]

【表6】 [Table 6]

【0041】[0041]

【表7】 [Table 7]

【0042】表7の結果より、砂糖に対する純粋のレバ
ウディオサイドAの添加、配合割合が5乃至100%の
範囲の本発明品が呈味質が良く、20乃至80%の範囲
でなお一層改善され、30乃至70%の範囲で最もバラ
ンスのとれた非常に優れた呈味質であることが明らかで
ある。また砂糖に対するレバウディオサイドAの添加、
配合割合が5%未満では砂糖特有のくど味が強く、10
0%をこえると重厚さに乏しい呈味質となり好ましくな
い。
From the results shown in Table 7, the product of the present invention in which the pure rebaudioside A was added to the sugar and the compounding ratio thereof was in the range of 5 to 100% had good taste quality, and even more in the range of 20 to 80%. It is apparent that the improved taste is the most balanced and excellent taste quality in the range of 30 to 70%. Also add rebaudioside A to sugar,
If the blending ratio is less than 5%, the savory taste peculiar to sugar is strong.
If it exceeds 0%, the taste quality is poor and the weight is not preferable.

【0043】実施例2 実施例1で使用した砂糖を乳糖にかえ同一条件で混合
し、水溶液濃度に調整し官能テストを行った。その結果
を表8に示す。表8の結果より、乳糖に対する純粋のレ
バウディオサイドAの添加、配合割合が5乃至100%
の範囲の本発明品が呈味質が良く、20乃至80%の範
囲でなお一層改善され、30乃至70%の範囲で最もバ
ランスのとれた非常に優れた呈味質であることが明らか
である。
Example 2 The sugar used in Example 1 was replaced with lactose, mixed under the same conditions, adjusted to an aqueous solution concentration, and subjected to a sensory test. Table 8 shows the results. From the results of Table 8, the addition of pure rebaudioside A to lactose, the blending ratio is 5 to 100%
It is apparent that the product of the present invention in the range of 10) has a good taste quality, is further improved in the range of 20 to 80%, and is the most balanced and excellent taste quality in the range of 30 to 70%. is there.

【0044】[0044]

【表8】 [Table 8]

【0045】実施例3 さらに実施例1で使用した砂糖をデキストリンにかえ同
一条件で混合し、水溶液濃度に調整し官能テストを行っ
た。その結果を表9に示す。
Example 3 Furthermore, the sugar used in Example 1 was replaced with dextrin, mixed under the same conditions, adjusted to an aqueous solution concentration, and a sensory test was conducted. The results are shown in Table 9.

【0046】[0046]

【表9】 [Table 9]

【0047】実施例4 実施例1で使用した砂糖を黒糖にかえ同一条件で混合
し、水溶液濃度に調整し官能テストを行った。その結果
を表10に示す。
Example 4 The sugar used in Example 1 was replaced with brown sugar, mixed under the same conditions, adjusted to an aqueous solution concentration, and a sensory test was conducted. The results are shown in Table 10.

【0048】[0048]

【表10】 [Table 10]

【0049】以上のとおり、表8〜表10の結果におい
ても、実施例1の砂糖と同様、乳糖、デキストリンまた
は黒糖に対する純粋のレバウディオサイドAの添加、配
合割合が本発明品である5〜100%、特に30〜70
%においてバランスが良く呈味質が優れていることが明
らかである。
As described above, also in the results of Tables 8 to 10, the addition and mixing ratio of pure rebaudioside A to lactose, dextrin or brown sugar is the product of the present invention, like the sugar of Example 1. ~ 100%, especially 30-70
%, The balance is good and the taste quality is excellent.

【0050】実施例5 ゲル濾過法で得られた純粋のレバウディオサイドAを水
で溶解し、固形分70%レバウディオサイドA水溶液に
調整した。異性化糖(固形分70%)10kgに対し前
記レバウディオサイドA水溶液を実施例1と同様に添
加、配合しコートミキサー(HOBART製)で30分
攪拌し、均質化した。各試料について表11の水溶液濃
度に調整し、実施例1に記載した条件で官能テストを行
った。その結果を表12に示す
Example 5 Pure rebaudioside A obtained by the gel filtration method was dissolved in water to prepare a 70% solid rebaudioside A aqueous solution. The above rebaudioside A aqueous solution was added to 10 kg of isomerized sugar (solid content 70%) in the same manner as in Example 1, blended, and stirred with a coat mixer (manufactured by HOBART) for 30 minutes to homogenize. Each sample was adjusted to the aqueous solution concentration shown in Table 11 and subjected to a sensory test under the conditions described in Example 1. The results are shown in Table 12.

【0051】[0051]

【表11】 [Table 11]

【0052】[0052]

【表12】 [Table 12]

【0053】表12の結果においても実施例1〜実施例
5と同様、本発明品である異性化糖に対するレバウディ
オサイドAの配合割合が5乃至100%、特に20乃至
80%、更に30乃至70%において呈味質が優れてい
ることが明らかである。
Also in the results of Table 12, as in Examples 1 to 5, the compounding ratio of rebaudioside A to the isomerized sugar of the present invention is 5 to 100%, particularly 20 to 80%, and further 30. It is clear that the taste quality is excellent at 70 to 70%.

【0054】実施例6 実施例1で使用した砂糖10kgを砂糖5kg,乳糖5
kgにかえ、同一条件で官能テストを行った。その結果
を表13に示す。
Example 6 10 kg of sugar used in Example 1 was replaced with 5 kg of sugar and 5 parts of lactose.
Instead of kg, a sensory test was conducted under the same conditions. The results are shown in Table 13.

【0055】[0055]

【表13】 [Table 13]

【0056】実施例7 実施例1で使用した砂糖10kgをデキストリン6k
g,黒糖4kgにかえ、同一条件で官能テストを行っ
た。その結果を表14に示す。
Example 7 10 kg of sugar used in Example 1 was mixed with 6 k of dextrin.
g, 4 kg of brown sugar, and a sensory test was conducted under the same conditions. The results are shown in Table 14.

【0057】[0057]

【表14】 [Table 14]

【0058】実施例8 実施例1で使用した砂糖10kgを砂糖4kg,黒糖6
kgにかえ、同一条件で官能テストを行った。その結果
を表15に示す。
Example 8 10 kg of sugar used in Example 1 was replaced with 4 kg of sugar and 6 parts of brown sugar.
Instead of kg, a sensory test was conducted under the same conditions. The results are shown in Table 15.

【0059】[0059]

【表15】 [Table 15]

【0060】実施例9 実施例1で使用した砂糖10kgを乳糖7kg,デキス
トリン3kgにかえ、同一条件で官能テストを行った。
その結果を表16に示す。
Example 9 10 kg of sugar used in Example 1 was replaced with 7 kg of lactose and 3 kg of dextrin, and a sensory test was conducted under the same conditions.
The results are shown in Table 16.

【0061】[0061]

【表16】 [Table 16]

【0062】実施例10 実施例1で使用した砂糖10kgを砂糖8kg,デキス
トリン2kgにかえ、同一条件で官能テストを行った。
その結果を表17に示す。
Example 10 10 kg of sugar used in Example 1 was replaced with 8 kg of sugar and 2 kg of dextrin, and a sensory test was conducted under the same conditions.
The results are shown in Table 17.

【0063】[0063]

【表17】 [Table 17]

【0064】実施例11 実施例1で使用した砂糖10kgを黒糖7kg,乳糖3
kgにかえ、同一条件で官能テストを行った。その結果
を表18に示す。
Example 11 10 kg of sugar used in Example 1 was replaced with 7 kg of brown sugar and 3 lactose.
Instead of kg, a sensory test was conducted under the same conditions. The results are shown in Table 18.

【0065】[0065]

【表18】 [Table 18]

【0066】実施例12 実施例1で使用した砂糖10kgを砂糖2kg,黒糖5
kg,乳糖3kgにかえ、同一条件で官能テストを行っ
た。その結果を表19に示す。
Example 12 10 kg of sugar used in Example 1 was replaced with 2 kg of sugar and 5 parts of brown sugar.
A sensory test was conducted under the same conditions, replacing kg and lactose 3 kg. The results are shown in Table 19.

【0067】[0067]

【表19】 [Table 19]

【0068】表13〜表19の結果の通り、天然糖類甘
味料の2種または3種を組み合わせたものに対し、レバ
ウディオサイドAを5〜100%添加、配合した本発明
品が、天然糖類甘味料の1種にレバウディオサイドAを
5〜100%添加、配合した本発明品の結果と同様、呈
味質が優れており、さらに20〜80%で一段と改善さ
れ、30〜70%で最もバランスのとれた優れた甘味料
であることが明らかである。
As shown in the results of Tables 13 to 19, the product of the present invention in which 5 to 100% of rebaudioside A was added and blended with the natural sugar sweetener in combination of two or three kinds was used. Similar to the result of the product of the present invention in which 5 to 100% of rebaudioside A was added to one type of sugar sweetener, the taste quality was excellent, and further improved at 20 to 80%, and 30 to 70%. It is clear that it is the most balanced and excellent sweetener in%.

【0069】実施例13 実施例1で製造した砂糖に対するレバウディオサイドA
の配合割合が異なるレバウディオサイドA系甘味料を用
いて下記のようならっきょう漬けを試作した。また添加
するレバウディオサイドA系甘味料はそれぞれ甘味倍数
が異なるため、甘味度を一定にするため表20の量でそ
れぞれ添加した。 塩漬らっきょう 500(g) レバウディオサイドA甘味料 (表20の量) 食酢 333 みりん 77 ソルビン酸カリウム 1 水 130 このものを実施例1と同様の評価方法で官能テストを行
った。その結果を表21に示す。
Example 13 Rebaudioside A for sugar produced in Example 1
Using the rebaudioside A-based sweeteners having different blending ratios, trial production of the following pickles was made. Since the rebaudioside A-type sweeteners to be added have different sweetening multiples, the amounts shown in Table 20 were added to keep the sweetness constant. Salted Rakkyo 500 (g) Rebaudioside A Sweetener (Amount in Table 20) Vinegar 333 Mirin 77 Potassium sorbate 1 Water 130 This was subjected to a sensory test by the same evaluation method as in Example 1. The results are shown in Table 21.

【0070】[0070]

【表20】 [Table 20]

【0071】[0071]

【表21】 [Table 21]

【0072】実施例14 実施例2で製造した乳糖に対するレバウディオサイドA
の配合割合が異なるレバウディオサイドA系甘味料を用
いて常法により下記のようなオレンジゼリーを試作し
た。またレバウディオサイドA系甘味料は表20と同量
をそれぞれ添加した。 粉末ゼラチン 20(g) 砂糖 80 レバウディオサイドA甘味料 (表20の添加量) 酸味料 20 白ワイン 7 着色料 3 フレーバーエッセンス 1 水 850 この試作品を実施例1と同様の評価方法で官能テストを
行った。その結果を表22に示す。
Example 14 Rebaudioside A for lactose produced in Example 2
Using the rebaudioside A-based sweeteners having different compounding ratios, the following orange jelly was prepared by a conventional method. The rebaudioside A sweetener was added in the same amount as in Table 20. Powdered gelatin 20 (g) Sugar 80 Rebaudioside A Sweetener (addition amount in Table 20) Acidulant 20 White wine 7 Coloring agent 3 Flavor essence 1 Water 850 This prototype was evaluated by the same evaluation method as in Example 1. I did a test. The results are shown in Table 22.

【0073】[0073]

【表22】 [Table 22]

【0074】実施例15 実施例3で製造したデキストリンに対するレバウディオ
サイドAの配合割合が異なるレバウディオサイドA系甘
味料を用いて下記のようなかまぼこを試作した。また、
添加するレバウディオサイドA系甘味料は表23の量で
それぞれ添加した。 すけそうすり身 10.0(kg) レバウディオサイドA甘味料 (表23の添加量) 食塩 0.3 グルタミン酸ナトリウム 0.1 澱粉 0.1 水 1.0 このものを実施例1と同様の評価方法で官能テストを行
った。その結果を表24に示す。
Example 15 Using the rebaudioside A-type sweeteners having different rebaudioside A blending ratios with respect to the dextrin produced in Example 3, the following kamaboko was produced as a trial. Also,
The rebaudioside A sweeteners to be added were added in the amounts shown in Table 23. Salmon roe surimi 10.0 (kg) Rebaudioside A sweetener (amount added in Table 23) Salt 0.3 Sodium glutamate 0.1 Starch 0.1 Water 1.0 Evaluation similar to that of Example 1 The sensory test was conducted by the method. The results are shown in Table 24.

【0075】[0075]

【表23】 [Table 23]

【0076】[0076]

【表24】 [Table 24]

【0077】実施例16 実施例4で製造した黒糖に対するレバウディオサイドA
の配合割合が異なるレバウディオサイドA系甘味料を用
いて下記のようなあさり佃煮を試作した。また添加する
レバウディオサイドA系甘味料は表25の量でそれぞれ
添加した。 あさり剥き身 11(kg) レバウディオサイドA甘味料 (表25の添加量) しょうゆ 6(L) みりん 600(g) グルタミン酸ナトリウム 200(g) このものを実施例1と同様の評価方法で官能テストを行
った。その結果を表26に示す。
Example 16 Rebaudioside A against brown sugar produced in Example 4
Using the rebaudioside A-based sweeteners having different blending ratios, the following Asari Tsukudani was prototyped. The rebaudioside A sweeteners to be added were added in the amounts shown in Table 25. Peeled clams 11 (kg) Rebaudioside A sweetener (amount added in Table 25) Soy sauce 6 (L) Mirin 600 (g) Sodium glutamate 200 (g) Sensory test was conducted using the same evaluation method as in Example 1. I went. The results are shown in Table 26.

【0078】[0078]

【表25】 [Table 25]

【0079】[0079]

【表26】 [Table 26]

【0080】実施例17 実施例5で製造した異性化糖に対するレバウディオサイ
ドAの配合割合が異なるレバウディオサイドA系甘味料
を用いて下記のようなスポーツ飲料を試作した。また添
加するレバウディオサイドA系甘味料は表27の量でそ
れぞれ添加した。 レバウディオサイドA甘味料 (表27の添加量) アスコルビン酸 0.500(g) クエン酸 0.567(g) クエン酸ナトリウム 0.167(g) 塩化ナトリウム 0.167(g) 乳酸カルシウム 0.033(g) 塩化カリウム 0.033(g) 塩化マグネシウム 0.033(g) 水 1000 (g) このものを実施例1と同様の評価方法で官能テストを行
った。その結果を表28に示す。
Example 17 The following sports drinks were produced as trials using the rebaudioside A sweeteners having different rebaudioside A blending ratios with respect to the isomerized sugar produced in Example 5. The rebaudioside A sweeteners to be added were added in the amounts shown in Table 27. Rebaudioside A sweetener (amount added in Table 27) Ascorbic acid 0.500 (g) Citric acid 0.567 (g) Sodium citrate 0.167 (g) Sodium chloride 0.167 (g) Calcium lactate 0 0.033 (g) Potassium chloride 0.033 (g) Magnesium chloride 0.033 (g) Water 1000 (g) This was subjected to a sensory test by the same evaluation method as in Example 1. The results are shown in Table 28.

【0081】[0081]

【表27】 [Table 27]

【0082】[0082]

【表28】 [Table 28]

【0083】表21,22,24,26および28の結
果より、実施例1〜実施例5で製造した天然糖類とレバ
ウディオサイドとを組み合わせたレバウディオサイドA
系甘味料を種々の食品に用いても、天然糖類甘味料に対
するレバウディオサイドAの配合割合が5〜10%の範
囲の本発明品が呈味質的に優れ、特に20〜80%、更
に30〜70%配合させたものが、より一層バランスよ
く呈味質が改善されており優れた甘味料であることが明
らかである。また5%未満では天然糖類独特のくど味が
強く感じられ、100%をこえるものでは重厚さに乏し
く適当な甘味料とは言えない。
From the results of Tables 21, 22, 24, 26 and 28, rebaudioside A in which the natural sugars produced in Examples 1 to 5 and rebaudioside were combined.
Even when the system sweetener is used in various foods, the product of the present invention having a rebaudioside A content of 5 to 10% relative to the natural sugar sweetener is excellent in taste quality, particularly 20 to 80%, Further, it is clear that the blended amount of 30 to 70% is an excellent sweetener because the taste quality is improved in a more balanced manner. If it is less than 5%, the savory taste peculiar to natural sugars is strongly felt, and if it exceeds 100%, it cannot be said to be an appropriate sweetener since it is not heavy enough.

【0084】実施例18 実施例13で用いたレバウディオサイドA系甘味料を実
施例6で製造したレバウディオサイドA系甘味料にか
え、それぞれ同一の添加量、処方でらっきょう漬けを試
作した。このものを実施例3と同様の評価方法で官能テ
ストを行った。その結果を表29に示す。
Example 18 The rebaudioside A-type sweetener used in Example 13 was replaced with the rebaudioside A-type sweetener produced in Example 6, and the same amount of addition and formulation of radish pickles were trial-produced. did. This was subjected to a sensory test by the same evaluation method as in Example 3. The results are shown in Table 29.

【0085】[0085]

【表29】 [Table 29]

【0086】実施例19 実施例14で用いたレバウディオサイドA系甘味料を実
施例7で製造したレバウディオサイドA系甘味料にか
え、それぞれ同一の甘味料、処方でオレンジゼリーを試
作した。このものを実施例1と同様の評価方法で官能テ
ストを行った。その結果を表30に示す。
Example 19 The rebaudioside A-type sweetener used in Example 14 was replaced with the rebaudioside A-type sweetener produced in Example 7, and orange jelly was trial-produced with the same sweetener and formulation. did. This was subjected to a sensory test by the same evaluation method as in Example 1. The results are shown in Table 30.

【0087】[0087]

【表30】 [Table 30]

【0088】実施例20 同じく実施例19で用いたレバウディオサイドA系甘味
料を実施例8で製造したレバウディオサイドA系甘味料
にかえ、それぞれ同一の添加量、処方でオレンジゼリー
を試作した。このものを実施例1と同様の評価方法で官
能テストを行った。その結果を表31に示す。
Example 20 Similarly, the rebaudioside A-type sweetener used in Example 19 was replaced with the rebaudioside A-type sweetener produced in Example 8, and orange jelly was added in the same addition amount and formulation. I made a prototype. This was subjected to a sensory test by the same evaluation method as in Example 1. The results are shown in Table 31.

【0089】[0089]

【表31】 [Table 31]

【0090】実施例21 実施例15で用いたレバウディオサイドA系甘味料を実
施例9で製造したレバウディオサイドA系甘味料にか
え、それぞれ同一の添加量、処方でかまぼこを試作し
た。このものを実施例1と同様の評価方法で官能テスト
を行った。その結果を表32に示す。
Example 21 The rebaudioside A-type sweetener used in Example 15 was replaced with the rebaudioside A-type sweetener produced in Example 9, and kamaboko was trial-produced with the same addition amount and formulation. . This was subjected to a sensory test by the same evaluation method as in Example 1. The results are shown in Table 32.

【0091】[0091]

【表32】 [Table 32]

【0092】実施例22 実施例16で用いたレバウディオサイドA系甘味料を実
施例10で製造したレバウディオサイドA系甘味料にか
え、それぞれ同一の添加量、処方であさり佃煮を試作し
た。このものを実施例3と同様の評価方法で官能テスト
を行った。その結果を表33に示す。
Example 22 The rebaudioside A-type sweetener used in Example 16 was changed to the rebaudioside A-type sweetener produced in Example 10, and the same amount added and the same recipe were used to make sasakutsukudani. did. This was subjected to a sensory test by the same evaluation method as in Example 3. The results are shown in Table 33.

【0093】[0093]

【表33】 [Table 33]

【0094】実施例23 実施例17で用いたレバウディオサイドA系甘味料を実
施例11で製造したレバウディオサイドA系甘味料にか
え、それぞれ同一の添加量、処方でスポーツ飲料を試作
した。このものを実施例1と同様の評価方法で官能テス
トを行った。その結果を表34に示す。
Example 23 The rebaudioside A-type sweetener used in Example 17 was replaced with the rebaudioside A-type sweetener produced in Example 11, and a sports beverage was made on trial with the same addition amount and prescription. did. This was subjected to a sensory test by the same evaluation method as in Example 1. The results are shown in Table 34.

【0095】[0095]

【表34】 [Table 34]

【0096】実施例24 実施例23で用いたレバウディオサイドA系甘味料を実
施例12で製造したレバウディオサイドA系甘味料にか
え、それぞれ同一の添加量、処方で同じくスポーツ飲料
を試作した。 このものを実施例1と同様の評価方法で
官能テストを行った。その結果を表35に示す。
Example 24 The rebaudioside A-type sweetener used in Example 23 was replaced with the rebaudioside A-type sweetener produced in Example 12, and the same addition amount and formulation of the same sports drink were used. I made a prototype. This was subjected to a sensory test by the same evaluation method as in Example 1. The results are shown in Table 35.

【0097】[0097]

【表35】 [Table 35]

【0098】実施例18〜実施例24の種々の食品に天
然糖類甘味料の2種または3種に対してレバウディオサ
イドAを組み合わせたものを添加した場合、表27〜表
33の結果より、天然糖類甘味料に対するレバウディオ
サイドAの配合割合が5〜10%の範囲の本発明品が呈
味質的に優れ、特に20〜80%、更に30〜70%配
合させたものが、より一層バランスよく呈味質が改善さ
れており優れた甘味料であることが明らかである。また
5%未満では天然糖類独特のくど味が強く感じられ、1
00%をこえるものでは重厚さに乏しく適当な甘味料と
は言えない。
When various foods of Examples 18 to 24 were combined with rebaudioside A in combination with two or three kinds of natural sugar sweeteners, the results shown in Tables 27 to 33 were obtained. The product of the present invention having a blending ratio of rebaudioside A to the natural sugar sweetener in the range of 5 to 10% is excellent in taste quality, in particular, 20 to 80%, and further 30 to 70% is blended. It is clear that the taste quality is improved in a more balanced manner and that it is an excellent sweetener. If it is less than 5%, the savory taste peculiar to natural sugars is strongly felt.
If it is more than 00%, it is not suitable as a sweetener due to its poor weight.

【0099】[0099]

【発明の効果】従来の天然糖類甘味料、あるいは純粋の
レバウディオサイドAに比べて、呈味質が大幅に改善さ
れたレバウディオサイドA系甘味料、およびその製造方
法を提供することができる。一般食品、ダイエット食
品、医薬、医薬部外品、煙草および飼料などの甘味源と
して広範囲に使用することが可能なレバウディオサイド
A系甘味料、およびその製造方法を提供することができ
る。
EFFECTS OF THE INVENTION To provide a rebaudioside A sweetener having significantly improved taste quality as compared with conventional natural sugar sweeteners or pure rebaudioside A, and a method for producing the same. You can It is possible to provide a rebaudioside A-based sweetener that can be widely used as a sweetening source such as general foods, diet foods, medicines, quasi drugs, cigarettes and feeds, and a method for producing the same.

Claims (8)

【特許請求の範囲】[Claims] 【請求項1】 天然物由来の純粋なレバウディオサイド
Aに天然糖類甘味料を配合したことを特徴とするレバウ
ディオサイドA系甘味料。
1. A rebaudioside A-based sweetener, which is obtained by blending a natural saccharide sweetener with a pure rebaudioside A derived from a natural product.
【請求項2】 天然糖類甘味料が砂糖、乳糖、デキスト
リン、異性化糖、黒糖からなる群より選ばれる1種類以
上の糖類である請求項1記載のレバウディオサイドA系
甘味料。
2. The rebaudioside A-type sweetener according to claim 1, wherein the natural sugar sweetener is one or more kinds of sugars selected from the group consisting of sugar, lactose, dextrin, isomerized sugar and brown sugar.
【請求項3】 天然糖類甘味料に対して、純粋なレバウ
ディオサイドAを5〜100重量%配合する請求項1ま
たは請求項2記載のレバウディオサイドA系甘味料。
3. The rebaudioside A-based sweetener according to claim 1, wherein 5 to 100% by weight of pure rebaudioside A is added to the natural sugar sweetener.
【請求項4】 純粋なレバウディオサイドAがキク科植
物ステビア・レバウディアナ・ベルトニーに含まれる甘
味成分の溶液をゲル濾過して分画精製して得られたもの
である請求項1、請求項2または請求項3記載のレバウ
ディオサイドA系甘味料。
4. The method according to claim 1, wherein pure rebaudioside A is obtained by fractionating and purifying a solution of a sweet component contained in the Asteraceae plant Stevia rebaudiana Bertney by gel filtration. The rebaudioside A-based sweetener according to claim 2 or claim 3.
【請求項5】 純粋なレバウディオサイドAがキク科植
物ステビア・レバウディアナ・ベルトニーからの抽出物
より再結晶化法により得られたものである請求項1、請
求項2または請求項3記載のレバウディオサイドA系甘
味料。
5. Pure rebaudioside A is obtained by recrystallization from an extract from the Asteraceae plant Stevia rebaudiana Bertney, according to claim 1, claim 2 or claim 3. Rebaudioside A type sweetener.
【請求項6】 キク科植物ステビア・レバウディアナ・
ベルトニーに含まれる甘味成分の溶液をゲル濾過し、レ
バウディオサイドA画分を分取し、この画分から純粋な
レバウディオサイドAを回収し、次いで得られた純粋な
レバウディオサイドAに天然糖類甘味料を配合すること
を特徴とするレバウディオサイドA系甘味料の製造方
法。
6. Asteraceae plant Stevia rebaudiana.
The solution of the sweet component contained in Bertney is subjected to gel filtration to collect the rebaudioside A fraction, and the pure rebaudioside A is recovered from this fraction, and then the obtained pure rebaudioside A is obtained. A method for producing a rebaudioside A-based sweetener, which comprises blending a natural sugar sweetener with.
【請求項7】 天然糖類甘味料が砂糖、乳糖、デキスト
リン、異性化糖、黒糖からなる群より選ばれる1種類以
上の糖類である請求項6記載のレバウディオサイドA系
甘味料の製造方法。
7. The method for producing a rebaudioside A sweetener according to claim 6, wherein the natural sugar sweetener is one or more kinds of sugars selected from the group consisting of sugar, lactose, dextrin, isomerized sugar and brown sugar. .
【請求項8】 天然糖類甘味料に対して、純粋なレバウ
ディオサイドAを5〜100重量%配合する請求項6ま
たは請求項7記載のレバウディオサイドA系甘味料の製
造方法。
8. The method for producing a rebaudioside A-based sweetener according to claim 6, wherein 5 to 100% by weight of pure rebaudioside A is added to the natural sugar sweetener.
JP6169921A 1994-06-17 1994-06-17 Rebaudioside a-based sweetener and its production Pending JPH08214A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP6169921A JPH08214A (en) 1994-06-17 1994-06-17 Rebaudioside a-based sweetener and its production

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP6169921A JPH08214A (en) 1994-06-17 1994-06-17 Rebaudioside a-based sweetener and its production

Publications (1)

Publication Number Publication Date
JPH08214A true JPH08214A (en) 1996-01-09

Family

ID=15895426

Family Applications (1)

Application Number Title Priority Date Filing Date
JP6169921A Pending JPH08214A (en) 1994-06-17 1994-06-17 Rebaudioside a-based sweetener and its production

Country Status (1)

Country Link
JP (1) JPH08214A (en)

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